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UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log(10) cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when i...

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Detalles Bibliográficos
Autores principales:	Gouma, M., Gayán, E., Raso, J., Condón, S., Álvarez, I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2015
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4619797/ https://www.ncbi.nlm.nih.gov/pubmed/26539493 http://dx.doi.org/10.1155/2015/436030

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